FRIED OYSTERS W/CHIPOTLE-LIME DIPPING SAUCE

Fried Oysters w/Chipotle-Lime Dipping Sauce image

Provided by Diane Atherton

Categories Seafood

Time 20m

Number Of Ingredients 24

OYSTERS
3/4 c all purpose flour
1/2 c self rising cornmeal
1/2 tsp all purpose seasoning (i use everglades)
1/2 tsp paprika
salt and pepper to taste
3/4 c buttermilk
1 pt oysters, drained
cooking oil for frying
CHIPOTLE LIME DIPPING SAUCE
1/2 to 1 canned chipotle in adobo, finely chopped (depending on how hot you like it)
1/2 tsp adobo sauce from the chipotle can
1/2 c mayonnaise
1/2 tsp cilantro, dried
1 tsp lime juice
1 tsp ground cumin
salt to taste
COCKTAIL SAUCE
1/2 c ketchup
1/2 c chili sauce
2 Tbsp horseradish sauce, prepared
1 Tbsp fresh lemo juice
louisiana hot sauce to taste, couple dashes
salt to taste

Steps:

1. OYSTERS: In a heavy pot, over medium heat, add 3 to 4 inches of vegetable oil and heat to 350 degrees F. NOTE: I use an electric deep fryer.
2. In a shallow bowl, combine the flour and cornmeal with the all purpose seasoning, paprika, salt, and pepper.
3. Drain oysters well. In a medium bowl, pour the buttermilk over the oysters. Lift the oysters out of the buttermilk, letting any excess drip off, and dredge them in the seasoned flour mixture.
4. Fry them in batches, turning them often, until golden, about 1 to 1 1/2 minutes. Transfer to a paper towel lined plate to drain.
5. CHIPOTLE LIME DIPPING SAUCE: In a small bowl, mix together chipotle, adobo sauce, mayonnaise, cilantro lime juice, and cumin. Taste and add salt, and adjust seasonings. Refrigerate until ready to serve.
6. COCKTAIL SAUCE: Mix all ingredients together.